Lentil Soup

• 2 Shallots -- finely chopped
• 1 small Yellow onion -- finely chopped
• 2 teaspoons Olive oil
• 3 cups Water
• 1 cup Dry green lentils
• 1 Red potato -- peeled and
• diced
• 1 large Tomato -- peeled and diced
• 1 small Celery stalk -- diced
• 1 small Carrot -- slivered
• 1/4 cup Parsley -- chopped
• Salt and pepper to taste
• Dry croutons or chopped -- chives

In a deep soup pot, saute shallots and onions in heated oil. Add water and lentils and bring to a boil. Reduce heat and simmer, adding more water if needed to keep the 3-cup level of liquid. Cook lentils until barely tender. Add all other vegetables and seasonings. Continue cooking at least 20 minutes longer. Fork mash or puree mixture. Serve warm, garnished with croutons or chives.
Calories per serving: 224 Fat: 3 grams
Source: Vegetarian Journal, July/August 1994 as posted by Lisa